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Pastry flour
01
酥皮面粉
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
What is "pastry flour"?
Pastry flour is a type of flour with a protein content between all-purpose flour and cake flour, making it ideal for making pastries, biscuits, pie crusts, and other delicate baked goods. It has a finer texture and lower protein content compared to all-purpose flour, which helps produce tender, flaky results in pastries. Pastry flour is typically made from soft wheat varieties and undergoes a milling process that results in a finer texture. Its moderate protein content provides the structure needed for baked goods while still maintaining a tender crumb. Pastry flour can also be used as a thickener in sauces and gravies due to its ability to absorb moisture.
例子
He carefully folded the fruit filling into the pastry dough made with pastry flour.
He mixed pastry flour with water and yeast to create a soft and chewy pizza dough.
